Heat oil over medium high heat until hot.
Add onion, garlic and oregano; cook and stir about 3 minutes.
Add broth, water and black pepper. Bring to a boil.
Stir in orzo; cook, stirring occasionally, 8 minutes or until orzo is tender.
Add chicken, zucchini and red pepper to broth.
Return to boil; cook 1 minute.
Remove from heat; stir in lemon juice.
Ladle soup into bowls; sprinkle with feta cheese and parsley if desired.
Orzo is a tiny, rice shaped pasta, which can be found in the pasta section of most grocery stores.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1418g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 84 (13%)|
|Amt Per Serving||% DV|
|Total Fat 9.3g||12 %|
|Saturated Fat 2.5g||12 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 46.2mg||14 %|
|Sodium 1016.9mg||35 %|
|Potassium 1789mg||47 %|
|Total Carbohydrate 111.9g||33 %|
|Dietary Fiber 18.7g||75 %|
|Sugars, other 93.2g|
|Protein 29.7g||42 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 626
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